Today's recipe is a picnic-style pasta salad! Fusilli is coated in our Roasted Sicilian Pesto Caponata, along with fresh basil, tomatoes, rocket, vegan parmesan and olives. A simple but classic dish that is easy to prep and store and will always go down a treat!
Ingredients (serves 2)
200g Dried Fusilli Pasta
150g Sicilian Pesto Caponata
20g Black Olives
20g Cracked Cherry Tomatoes (on the vine)
Handful of shredded basil
20g Wild Rocket
10g Dairy Free Parmesan
Cook your pasta until al dente and set aside.
Chop up your olives and tomatoes. Shred your basil.
Stir the caponata, olives, tomatoes, rocket and parmesan through the pasta and top with the shredded basil!